We are very proud to oversee each step of our production. From our farms to your home Fara Coffee is quality guaranteed!

Coffee Season

Nicaragua's main coffee season is from October until January. The coffee cherries ripen at different times and only the best red ripe cherries are 100% hand picked from our fincas.

Harvest

Once the red coffee cherries are ready to be picked, they are chosen by hand and carried in bags to our mill. There the fruit is removed from the bean by a careful washing process. All the leftover pulp is used as organic material on the land as compost.

After the removal of the cherries’ skin and pulp, they are dried under the sun. This drying process creates the green bean. The green beans are then sized, sorted, and evaluated by hand. Only the finest of our green beans are imported to the U.S. to be roasted and distributed.

Roasting

The roasting process is one of the most crucial steps since it involves the careful "cooking" of the green beans. It requires very special attention; specifically to the temperature and the length of time in the roaster. Roasting coffee caramelizes the sugars and carbohydrates in the beans--creating oils that give the coffee its flavor and aroma. A great gourmet coffee comes down to the skill of the roastmaster and talent in blending beans.

We offer a number of blends that play on the flavor profiles of the smooth and bold Nicaraguan coffee bean, adding variety to your quality coffee choices!